Gingerbread Cheesecake

Ingredients

Crust

• 18 Ginger Crisp cookies, crushed (about 1-¼ cups)
• ½ cup butter, melted

Cheesecake

• 24 ounces cream cheese, room temperature
• ¾ cup sugar
• ¼ cup molasses
• 1 Tablespoon vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 3 eggs

Drizzle

• 4 ounces semi-sweet chocolate, chopped
• ½ cup whipping cream

Directions

Crust

1. Preheat oven to 350°F.
2. Mix together cookie crumbs and butter; press onto bottom of a 9 inch spring form pan.

Cheesecake

1. Mix together cream cheese and sugar in large bowl with mixer until well blended. Add molasses, vanilla and spices; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
2. Bake 45-50 min. or until centre is almost set and cool completely before removing rim. Refrigerate 4 hours.

Drizzle

1. Microwave chocolate and whipping cream in 30 second increments on LOW until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
2. OR; on the stovetop using a heavy bottomed pot, or double boiler, put in the whipping cream and chocolate pieces.
3. Heat over medium heat stirring until the mixture is melted and smooth. Pour over cheesecake just before serving.